Description
This Easy Cheesy Potato and Egg Skillet Breakfast is a quick and satisfying one-pan meal packed with crispy potatoes, fluffy scrambled eggs, and melty cheddar cheese. Perfect for busy mornings, lazy weekends, or brunch!
Ingredients
- Eggs
- Russet or Yukon gold potatoes (diced small)
- Shredded cheddar cheese
- Butter or olive oil
- Milk (optional, for fluffier eggs)
- Salt
- Black pepper
- Garlic powder (optional)
- Chopped chives or parsley (optional, for garnish)
Instructions
- Heat butter or olive oil in a large skillet over medium heat.
- Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
- While potatoes cook, whisk eggs with a splash of milk, salt, and pepper in a bowl.
- Lower the heat and pour egg mixture into the skillet with the potatoes.
- Gently scramble until eggs are just set.
- Sprinkle cheese on top and let melt for 1–2 minutes.
- Garnish with chives or parsley and serve immediately.
Notes
- Add-ins: diced bell peppers, spinach, or leftover cooked meat.
- Swap cheeses: pepper jack, mozzarella, or your favorite melty blend.
- Spice it up with red pepper flakes or hot sauce.
- Use cauliflower instead of potatoes for a low-carb version.
- Best enjoyed fresh, but leftovers can be stored and reheated.
